For a full flavoured soup firstly, preferably a day ahead make a court Bouillon, you will need about 3 Litres.
Take 3 carrots, 3 celery sticks, 1 fennel bulb, 3 cloves of garlic, 5 peppercorns, 3 star anise, 6 Bay leaves and a handful of herbs.

Roughly chop vegetables and place in stockpot with water, bring to the boil and simmer for 20 minutes remove and allow to cool.
The next day sieve off all the ingredients so as to leave yourself the liquid place back in pot and gently reheat.

Method:
Melt butter in pot adding onion and garlic, gently brown until translucent, add potatoes and leek and gently sweat.
Add Bouillon and simmer for around 30-45 minutes take soup and pass through a moule or food processor transfer back to pot and gently reheat adding cream and feta. Season to taste and finish with cracked pepper. Yum.